Buttermilk sorbet

Buttermilk sorbet

By
From
How to Cook Desserts
Serves
6-8
Photographer
Peter Cassidy

This simple but delicious sorbet has a delicate flavour that works really well served with fruit. Try it with hot crumbles or cobblers or with summer berry compote for a light summer pudding. The syrup used to make the sorbet could also be infused with herbs such as thyme or basil for a really interesting and subtle flavour. Simply strain out the herbs before adding the chilled syrup to the buttermilk mixture.

Ingredients

Quantity Ingredient
110ml water
110g granulated sugar
1 lemon
1/2 vanilla pod
480ml buttermilk

Method

  1. Pour the water into a small saucepan, stir in the sugar and slowly bring to a simmer, occasionally stirring gently until the sugar has dissolved, but without splashing the syrup up the sides of the saucepan. Remove from the heat, allow to cool, then chill until needed.
  2. Finely grate the lemon zest and squeeze the juice. Scrape out the seeds from the half vanilla pod. In a large bowl, whisk together the buttermilk, sugar syrup, vanilla seeds and the lemon juice and zest.
  3. Churn the mixture in an ice-cream machine, then spoon into a plastic container, remembering to remove it from the freezer to the fridge 20–30 minutes before you want to scoop it.
Tags:
leiths
desserts
baking
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